Fresh-Pressed Olive Oil Club
Explore Recipes Entrees Page 36

Quinoa with Corn and Black Beans

Posted on by The Olive Oil Hunter

Protein-packed quinoa is a nutrition powerhouse, rich in manganese, phosphorus, magnesium, vitamin B1, and folate. Tossed with corn, black beans, red bell pepper and herbs, it makes for an easy, colorful, healthy main or side!

Ingredients

  • 2 cups vegetable or chicken stock, preferably homemade 
  • 1 cup uncooked quinoa, rinsed
  • 1 teaspoon paprika
  • 1/2 teaspoon ground turmeric
  • 2 cups flash-frozen yellow corn kernels, defrosted
  • 1 cup cooked black beans 
  • 3 to 4 tablespoons extra virgin olive oil
  • 1 red bell pepper, seeded, ribbed, and diced
  • 3 to 4 scallions, trimmed, white and green parts thinly sliced 
  • 1/4 cup chopped cilantro leaves
  • 1 tablespoon fresh lime juice, or more to taste
  • Salt and freshly ground black pepper 

Directions

Step 1

Combine the stock and quinoa in a 1-1/2-quart saucepan and bring to a boil. Add the paprika and turmeric. Reduce the heat and simmer, covered, until the quinoa is tender, 15 to 20 minutes. 

Step 2

Add the corn and black beans and heat them through, about 3 minutes. Remove from the heat and stir in the olive oil, bell pepper, scallions, cilantro, lime juice, and salt and pepper to taste. 

Step 3

Serve warm, at room temperature, or cold.

Yields 4 side dish or 2 main course servings

Marinated Fish with Salmoriglio Sauce

Posted on by The Olive Oil Hunter

Nearly any kind of mild fish can be enhanced with salmoriglio, a centuries-old sauce with uncertain beginnings that is popular in southern Italy. We also love it on potatoes, chicken, and shrimp or other shellfish.

Ingredients

For the Fish:

  • White vinegar
  • 2 pounds fish fillets, such as trout, halibut, or wild salmon, with or without skin
  • Coarse salt (kosher or sea)
  • 2 tablespoons fresh lemon juice
  • 1/3 cup fine, dry bread crumbs
  • 2 tablespoons extra virgin olive oil

For the Salmoriglio Sauce:

  • 2 tablespoons fresh thyme leaves
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard Coarse salt (kosher or sea)
  • 2 tablespoons unsalted butter, softened
  • 3 tablespoons extra virgin olive oil

Directions

Step 1

Pour a little vinegar over the fish fillets, then rinse them under cold, running water. Pat the fillets dry with paper towels and arrange them on an ovenproof glass or ceramic platter. Rub a little salt over the skinless sides of the fillets and sprinkle with the lemon juice. Spread half of the bread crumbs over the fillets and drizzle with 1 tablespoon of the olive oil; turn the fillets and repeat with the remaining bread crumbs and olive oil. Cover and let marinate at room temperature for 30 minutes.

Step 2

In a mini food processor, combine the thyme leaves, lemon juice, mustard and salt. Pulse for 1 minute. Add the butter and process until smooth. With the machine on, add the olive oil in a thin, constant stream until fully incorporated. Season the sauce with salt, then pour into a sauceboat.

Step 3

Preheat the oven to 400°F or light a grill. Bake the fish on a rimmed sheet pan until just cooked through, about 12 to 15 minutes. Alternatively, grill the fish, skin side down for skin-on fillets, for about 5 minutes; turn the fillets and grill just until they flake, about 4 minutes longer. (Cooking times are approximate and could vary depending on the type of fish and the thickness of the fillets.) Transfer the fish to a platter. Pour the sauce over the fish fillets and serve.

Serves 4 — Recipe from Food and Wine September 2007

Lentil Soup

Posted on by The Olive Oil Hunter

You likely have everything you need in your pantry to make this hearty and filling soup. Feel free to use green French lentils or the more common (and less expensive) brown variety. Blending a portion of the soup gives it a creamy texture.

Ingredients

  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 1 medium yellow or white onion, chopped
  • 2 carrots, peeled and chopped
  • 4 garlic cloves, peeled, then pressed or minced
  • 2 teaspoons ground cumin
  • 1 teaspoon curry powder
  • 1/2 teaspoon dried thyme
  • 1 large can (28 ounces) diced tomatoes, lightly drained
  • 1 cup brown or green lentils, picked over and rinsed
  • 4 cups vegetable broth
  • 2 cups water
  • 1 teaspoon salt, or more to taste
  • Pinch of red pepper flakes
  • Freshly ground black pepper, to taste
  • 1 cup chopped fresh collard greens or kale, tough ribs removed
  • 1 to 2 tablespoons lemon juice (1/2 to 1 medium lemon), to taste

Directions

Step 1

Warm the olive oil in a large Dutch oven or pot over medium heat. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

Step 2

Add the garlic, cumin, curry powder and thyme. Cook stirring constantly, about 30 seconds. Add the diced tomatoes and cook for a few more minutes, stirring often.

Step 3

Pour in the lentils, broth and the water. Add 1 teaspoon of salt, a pinch of red pepper flakes and freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a
gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.

Step 4

Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot.

Step 5

Add the chopped greens and cook for 5 more minutes. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes. Drizzle with olive oil.

Step 6

Add the chopped greens and cook for 5 more minutes. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes. Drizzle with olive oil.

Serves 4 — Recipe adapted from cookieandkate.com

Orecchiette with Roasted Butternut Squash and Kale

Posted on by The Olive Oil Hunter

The sweetness of butternut squash makes the leap to savory when paired with fresh-pressed olive oil, sage, and kale. Of course, butternut squash can be notoriously difficult to peel and cube. We’ve found it’s easier if you slice the top and bottom off with a sharp knife, then microwave the squash for 3 to 4 minutes. Let cool before peeling and dicing. Save this recipe for a day when you have plenty of time and are looking forward to spending it the kitchen. Though we tried to simplify it, the dish dirties a fair number of pots and pans.

Ingredients

  • 1 large butternut squash, peeled and cut into small cubes
  • 6 tablespoons extra virgin olive oil, divided use
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper
  • 1 pinch cayenne pepper, or more to taste
  • 1/4 teaspoon freshly ground nutmeg
  • 1 red onion, peeled and thinly sliced
  • 1/2 pound orecchiette
  • 1 or 2 large cloves garlic, minced
  • 1 cup rich chicken or vegetable broth
  • 1 bunch kale, preferably lacinato, stemmed
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 1 ounce goat cheese, crumbled (optional)
  • 1 tablespoon finely chopped fresh sage
  • Grated Parmigiano-Reggiano, for serving

Directions

Step 1

Preheat the oven to 425°F. Toss all but one cup of the butternut squash with 2 tablespoons of olive oil as well as salt, pepper, the cayenne pepper, and the nutmeg on a rimmed sheet pan. Roast, turning once or twice, until the butternut squash cubes are tender and caramelized, 20 to 30 minutes. Set aside.

Step 2

Meanwhile, heat 2 tablespoons of the remaining olive oil in a large saucepan or Dutch oven over medium-low heat. Sauté the onions until softened, about 15 minutes. Set aside. Do not wash the pan, as you’ll need it again. 1 tablespoon at a time, and knead gently until the mixture is firm enough to roll.

Step 3

Heat another tablespoon of olive oil in the saucepan over medium-high heat. Cook the remaining cup of butternut squash for approximately 3 minutes. Add the garlic and cook for another minute. Add 1/2 cup of the chicken broth and cook until broth is almost completely absorbed.

Step 4

Roughly chop the kale leaves. Add the kale to the butternut squash in the saucepan and stir until the kale has softened. Add the onions and white wine and cook for 5 minutes.

Step 5

In the meantime, bring a large pot of generously salted water to a boil over high heat. Cook the orecchiette according to the package directions until just al dente. Drain, reserving some of the pasta water.

Step 6

Add the remaining chicken broth to the saucepan with the butternut squash and kale and reduce it by one-third (about 10 minutes). Turn the heat to low and add the heavy cream. Stir in the oven-roasted squash. If the sauce seems thick, loosen it with the reserved pasta cooking water (a tablespoon at a time).

Step 7

Transfer to a serving bowl. Sprinkle with goat cheese, if using, the sage, and Parmigiano-Reggiano. Serve immediately.

Serves 4 — Recipe adapted from food52.com